Fruit By‐Products: Valorization, Use and Richness of Bioactive Compounds

Unused parts of fruits are industry by‐products, commonly discarded that generate agro‐industrial waste worldwide. In addition, studies report that the by‐products contain bioactive compounds and, in some cases, may even have a higher content of such compounds than the fruit pulp itself. This review provides information on the composition and recovery of bioactive antioxidant compounds from fruit by‐products, updates on current uses and reuse methods, encourages the full use of fruits and valorization of their by‐products, and presents the recent advances in valorization technologies. Fruit by‐products are rich in bioactive compounds and have high antioxidant capacity. Conventional and unconventional extraction technologies have been applied to obtain their extracts. Drying and microencapsulation are widely applied to unused parts of fruits and influence the final product's bioactivity and antioxidant capacity. The use of fruit co‐products aligns with the UN Sustainable Development Goals. Additionally, fruit by‐products can be used to develop functional ingredients, food products, cosmetics, nutraceuticals, food wrappers and packages, and food additives.